Dry aging, wet aging or no aging? The country's top steak chefs weigh in.
What's manlier than bourbon? Fire.
When it comes to cooking meat, give me a pot roast or pork shoulder and I’m golden: I’m plenty comfortable with a lovely long, slow braise. But when it comes cooking a steak, I’ve always been a little timid. No longer!
F&W contributor and meat-obsessed man-about-town Josh Ozersky already shared the 7 sins that many steak houses commit. He also made some positive points about what to look for in a great steak house. Finally, his shortlist of where to actually eat perfect steak. Click through the slideshow for nine steak houses that are doing it right.
Having been battered by Eatocracy commenters who found my previous listicle the Seven Sins of Steak Houses “too negative,” I thought I might correct that with a sequel: things to look for in a great steak house. I agree that you can’t just complain and walk away, unless, like me, your dream is to live on an Icelandic sheep pasture. We all love steak houses, and we all want to have great experiences there, and we are even willing to pay for them. But how do you know where to go? Here are some pointers. (I’m assuming your primary desire in a steak house is to get great steak. If you are after romantic atmosphere or Dover sole, you are reading the wrong man.) Read more >>
© Con Poulos
A backyard cookout is a fantastic way to celebrate Father's Day. Here, chef-dad Mario Batali’s superb grilled skirt steak with salsa verde (left) plus more fabulous steak recipes for Dad.
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